Serving: 8

By: Chef John Besh

I absolutely love this deep-dish style onion tart for brunch, although it's often served throughout the day in Alsace. In a sense, it's like a quiche, with just enough eggs to hold the onions and bacon together.

ingredients

Directions

Roll puff pasty out. Prepare a deep pie mold with flour and butter. Form the pastry into the pie mold.In a small pot over medium high heat, render the bacon, stirring constantly for about 5 minutes. Add onions and stir for another 5-7 minutes until the onions are brown. Add garlic, caraway seeds, bay leaf, salt and pepper. Continue cooking and stirring for another 5 minutes or until onions are a deep mahogany brown color.

In a mixing bowl whisk together eggs and milk. While stirring eggs add warm bacon and onion mixture. Stir well and pour into prepared pie mold.

Bake tart at 325 degrees for 35 minutes or until crust is brown and center of tart is set.

SERVING: 6-8 half-pint jars

BY: Chef John Besh

In the Black Forest of Germany, this preserve is commonly made with cherries and red fruit and called Rote Grütze. I’ve made this idea work with our berries of South Louisiana. Wash but don’t peel or core the apples; the apples are where the pectin is, and you'll need it to thicken this jam.

NOTE: To sterilize the jars, bottles, and lids for all preserves, place them on a rack in a large canning pot, fill with water to the tops of the jars and bring the water to a boil for 5 minutes. Then, use tongs to carefully remove the jars and bottles. Drain them upside down on a clean kitchen towel until ready to fill.

Mix together the red wine, sugar, clove, bay leaf, cinnamon, and green apples in a deep saucepan. Bring to a boil over high heat and cook until the wine has reduced by half, about 30 minutes.

Strain the reduced red wine into a larger pot. Add the strawberries, blueberries, and blackberries. Bring to a rapid boil over high heat until the juices thickly coat the back of a spoon, about 35 minutes. Skim off any foam from the surface.

Ladle the berries and juices into hot, sterilized jars, leaving 1⁄4 inch of headspace. Wipe the rims of the jars clean, then place sterilized lids on top and screw on the rings.

Use tongs to put the filled jars into a canning pot; cover with water at least 2 inches over the jar tops. Bring to a boil and boil for 5 minutes. Use tongs to carefully remove the jars from the water; place on a kitchen towel. Allow the jars to cool completely before you move them.

In an electric mixer, combine sugar, egg yolks and potato starch. Whip until the mixture has tripled in volume. You will see ribbons form and hold their shape. Put aside.In a large mixing bowl, add the chopped chocolate. Put aside.In a small sauce pot, combine the milk and heavy cream and heat until hot, but not boiling.

Remove from heat.

Slowly pour the cream mixture over the Gianduja chocolate. Stir until chocolate is melted.Pour the melted chocolate mixture into the whipped egg mixture while constantly whipping. This is the base to the budino.

Pour 1/2 cup of the budino mixture into small casserole dishes or in 10 oz rocks glasses. Place glasses in a large baking pan or a larger casserole dish with high sides. Pour water around the glasses until the level of the water reaches half way up the sides of the glass. This is to ensure that you will have even and gentle baking of the budino, and to prevent it from overcooking.

Carefully place the large dish in the oven and bake for about 45 minutes or until the budino is the consistency of jello, and bounces back into place if you shake the glass. Remove dishes from the larger pan and let sit overnight in your refrigerator. Serve with whipped cream.